Autumn Leaf Cookies

Step 1

In a large bowl, whisk almond flour, all-purpose flour, baking powder, baking soda and salt together until combined.

Step 2

In a separate large bowl, using a hand mixer, beat Splenda Magic Baker Sweetener and vegetable oil spread together until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined. Gradually beat in dry ingredients until just combined.

Step 3

Divide dough into thirds and place each into 3 separate bowls. Add 2-4 drops of food coloring to each, to make 3 different colors of dough.

Step 4

Working with one at a time, and wearing disposable gloves, knead food coloring into dough until combined, adjusting the shade as desired. Repeat with remaining dough. Cover with plastic wrap and refrigerate for 30 minutes.

Step 5

Preheat oven to 375°F and line 3 rimmed baking sheets with parchment paper and set aside.

Step 6

Drop small portions of each color of dough onto parchment paper, placing close together in a random pattern. Cover with a second sheet of parchment paper, then roll dough together, forming a marbled pattern about ¼-inch thick. Cut with a 3-inch leaf-shaped cookie cutter. Place about 2 inches apart on prepared baking sheets.

Step 7

Bake for about 8-10 minutes, until edges of cookies are set and lightly golden-brown, one baking sheet at a time. Repeat with remaining cookies.

Step 8

Transfer cookies to a wire rack and let cool completely at room temperature. Store in an airtight container until ready to serve.